RECIPES FOR HEALTH Turkey and Wild Rice Salad
Posted: Thu Dec 02, 2010 8:36 am
RECIPES FOR HEALTH
Turkey and Wild Rice Salad
I often make a wild rice salad for Thanksgiving, then add leftover turkey to extend the dish over the long weekend. It’s one of my favorite post-Thanksgiving meals. You can add other vegetables to the salad, too.
Ingredients:
For the salad:
3 1/2 cups turkey or chicken stock, or water
Salt
1 cup wild rice
2 cups shredded or diced turkey
2 stalks celery, thinly sliced
6 mushrooms, thinly sliced
1/4 cup chopped flat-leaf parsley, or a mixture of parsley and other herbs, like tarragon, dill, marjoram and chives
1/4 cup pomegranate seeds (optional)
For the dressing:
2 tablespoons freshly squeezed lemon juice
1 tablespoon sherry vinegar or Champagne vinegar
Salt and freshly ground pepper
1 teaspoon Dijon mustard
1 small garlic clove, finely minced or puréed
1/4 cup extra virgin olive oil
2 tablespoons walnut oil
Method:
1. In a medium saucepan, bring the stock or water to a boil. Add salt to taste and the wild rice. When the water returns to a boil, reduce the heat, cover and simmer 40 to 45 minutes until the rice is tender and has begun to splay. Taste the rice to make sure it’s tender; if it is, drain and transfer to a large bowl. Add the remaining salad ingredients, except the pomegranate seeds, to the bowl.
2. While the rice is cooking, make the dressing. Whisk together the lemon juice, vinegar, salt to taste, the mustard and the garlic. Whisk in the oils, and taste and adjust the seasonings. Toss with the warm rice and the remaining salad ingredients. Arrange the pomegranate seeds on top and serve.
Yield:
Serves four.
Advance preparation: This will keep for three to four days in the refrigerator.
Nutritional information per serving: 465 calories; 24 grams fat; 4 grams saturated fat; 53 milligrams cholesterol; 33 grams carbohydrates; 3 grams dietary fiber; 150 milligrams sodium (does not include salt added during preparation); 29 grams protein
Recipe by Martha Rose ShulmanÂÂ
Turkey and Wild Rice Salad
I often make a wild rice salad for Thanksgiving, then add leftover turkey to extend the dish over the long weekend. It’s one of my favorite post-Thanksgiving meals. You can add other vegetables to the salad, too.
Ingredients:
For the salad:
3 1/2 cups turkey or chicken stock, or water
Salt
1 cup wild rice
2 cups shredded or diced turkey
2 stalks celery, thinly sliced
6 mushrooms, thinly sliced
1/4 cup chopped flat-leaf parsley, or a mixture of parsley and other herbs, like tarragon, dill, marjoram and chives
1/4 cup pomegranate seeds (optional)
For the dressing:
2 tablespoons freshly squeezed lemon juice
1 tablespoon sherry vinegar or Champagne vinegar
Salt and freshly ground pepper
1 teaspoon Dijon mustard
1 small garlic clove, finely minced or puréed
1/4 cup extra virgin olive oil
2 tablespoons walnut oil
Method:
1. In a medium saucepan, bring the stock or water to a boil. Add salt to taste and the wild rice. When the water returns to a boil, reduce the heat, cover and simmer 40 to 45 minutes until the rice is tender and has begun to splay. Taste the rice to make sure it’s tender; if it is, drain and transfer to a large bowl. Add the remaining salad ingredients, except the pomegranate seeds, to the bowl.
2. While the rice is cooking, make the dressing. Whisk together the lemon juice, vinegar, salt to taste, the mustard and the garlic. Whisk in the oils, and taste and adjust the seasonings. Toss with the warm rice and the remaining salad ingredients. Arrange the pomegranate seeds on top and serve.
Yield:
Serves four.
Advance preparation: This will keep for three to four days in the refrigerator.
Nutritional information per serving: 465 calories; 24 grams fat; 4 grams saturated fat; 53 milligrams cholesterol; 33 grams carbohydrates; 3 grams dietary fiber; 150 milligrams sodium (does not include salt added during preparation); 29 grams protein
Recipe by Martha Rose ShulmanÂÂ